Serving of sweet classic pot roast with potatoes, carrots and a sprig of thyme in white bowl on table with salt and pepper shaker, napkin and fork
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Classic Pot Roast

Prep Time15 mins
Cook Time5 hrs
Total Time5 hrs 15 mins
Course: Main Course
Cuisine: American
Servings: 8
Calories: 380kcal


  • tbsp.  arrowroot powder
  • 3/4  chicken broth
  • tbsp.  tomato paste
  • tbsp.  Waxing Kara Honey
  • tbsp.  Worcestershire sauce
  • lb  Yukon Gold potatoes small, scrubbed and halved
  • lb  beef chuck roast trimmed of excess fat
  • large carrots cut into one inch pieces
  • medium onion cut into wedges
  • Kosher Salt and freshly ground pepper
  • garlic cloves mashed


  • In a slow cooker, mix the arrowroot powder and 2 tablespoons broth until smooth.
  • Add remaining broth, tomato paste, honey, Worcestershire sauce and stir until well-blended. Add potatoes, carrots and onions. Season with salt and pepper and toss.
  • Season roast with 1 teaspoon salt 1/2 teaspoon pepper, and rub with with garlic.
  • Place on top of vegetables.
  • Cover and cook on high until roast is fork tender (4-5 hours or 8 hours on low).
  • Transfer roast to a cutting board, thinly slice against the grain.
  • Place vegetables in a serving dish; skim fat from pan juices then pour through a fine mesh sieve, if desired.
  • Serve roast and vegetables drizzled with juices.


Calories: 380kcal | Carbohydrates: 16g | Protein: 34g | Fat: 19g | Saturated Fat: 8g | Cholesterol: 117mg | Sodium: 303mg | Potassium: 967mg | Fiber: 2g | Sugar: 3g | Vitamin A: 3085IU | Vitamin C: 11.9mg | Calcium: 66mg | Iron: 5.8mg